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Classification of Additives in the Food Industry

The main certificates of the food industry

Transitioning from synthetic antioxidants to natural antioxidants in industrial formulations

How to avoid oxidation in cosmetics and improve color stability with natural antioxidants

Unlocking the superiority of natural vitamin E

What is a natural antioxidant and why is it useful in food?

BTSA is constantly evolving and expanding. In our news section we share with our community all our news updates and information of interest. You can also follow us on the main social media. We invite you to keep up to date with all our news and to access our publications!

Kosher certification in the food industry

Kashrut (which pronunciation in Yiddish is "Kosher") means correct or appropriate to be consumed. It refers to the Jewish precepts that determine exactly what food can and cannot be eaten; that is, which comply with the precepts of religion and which do not.

History of antioxidants in food

Throughout history, fats and oils have been a fundamental part of human food due to their nutritional properties, their caloric intake and many other beneficial properties for food.

Food additives and E numbers

According to AECOSAN, the Spanish Agency for Consumer, Food Safety and Nutrition, "Food additives are substances that are added to foods with a technological purpose (to improve their appearance, texture, resistance to microorganisms, etc.) at different stages of their manufacturing, transportation or storage.